I finally uncovered the secret to a sizzling brown baked dish – it’s Mozzarella cheese! I’ve always been using rice and cheddar cheese slices to make baked dishes at home, but have never achieved the bubbling effect of baked dishes that I see served in restaurants. Mozzarella cheese is a real wonder! What took me so long to realise that?
This is an adapted version of one of the ‘Maggie Mee’ recipes that was published in the Straits Times, let’s see, 2 years ago? I still cook this occasionally, reason being it is bud-tempting, sinful, and most importantly, easy to prepare.
It’s another simple dish, on another simple day, after another mad round of unbelievably intense marking. I believe I use the same method to cook almost all kinds of vegetables – kang kong and… – let’s keep it to vegetable (Sing.). Maybe I don’t cook that many types of vegetables after all. How many different kinds are there anyway?
Just thought I should do something else today to heal my swirling brain, after a whole day of non-stop,delirious and sometimes nonsensical marking.
During Vesak Day?! My significant other and I were watching the news report on Buddhists releasing life during this significant day of theirs while munching happily on our chicken wings. So maybe this chicken wasn’t fated to be released. After all, Buddhists believe in fate too right?
